Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. Todd Coleman
Gorditas, elote, potato tacos, and all of the recipes from “Mexico Feeds Me”, an exploration of the cuisine of Zacatecas, Mexico.
Elote The herb epazote added to the boiling water lends a floral flavor to this corn. See the recipe for Elote » Back to Mexico Feeds Me » Todd Coleman
Enchiladas
These enchiladas aren’t baked; they’re simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away.
Mole Verde Zacatecano
Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.
Papas en Chile Rojo Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that’s great with eggs and tortillas for breakfast. See the recipe for Papas en Chile Rojo » Back to Mexico Feeds Me » Todd Coleman
Tacos de Papa
These tacos are stuffed with cumin-spiced potatoes and fried until they’re crunchy.
Pastel de Tres Leches con Coco This velvety cake is drenched in coconut milk and topped with poached peaches. See the recipe for Pastel de Tres Leches con Coco » Back to Mexico Feeds Me » Todd Coleman